Are you ready to indulge in a delicious breakfast that’s both satisfying and guilt-free? These Peanut Butter Pancakes are not only dairy and gluten-free but also packed with flavor that will leave your taste buds dancing! Perfect for a cozy weekend brunch or a quick weekday treat, this recipe is a delightful twist on a classic favorite. With just a few simple ingredients, you can whip up a stack of fluffy pancakes that are sure to impress family and friends. Get ready to elevate your breakfast game with these irresistible pancakes that are so good, you won’t believe they’re gluten-free!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup gluten-free flour
- 2 tbsp peanut butter
- 1 tbsp sugar
- 1 tbsp baking powder
- 1/4 tsp salt
- 1 cup almond milk
- 2 tbsp vegetable oil
Instructions
- In a large mixing bowl, combine the gluten-free flour, sugar, baking powder, and salt. Whisk together the dry ingredients until well blended and no lumps remain.
- In a separate bowl, mix the peanut butter, almond milk, and vegetable oil until smooth and fully incorporated. Ensure the peanut butter is well mixed with the liquid ingredients.
- Pour the wet ingredients into the dry ingredients and gently fold together. Mix until just combined, being careful not to overmix. Some small lumps are okay and will help keep the pancakes tender.
- Let the batter rest for 3-5 minutes to allow the gluten-free flour to absorb the liquid and the baking powder to activate.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a small amount of vegetable oil or dairy-free cooking spray.
- Using a 1/4 cup measuring cup, pour batter onto the heated surface. Cook until bubbles form on the surface and the edges start to look dry, approximately 2-3 minutes.
- Carefully flip the pancake and cook the other side for an additional 1-2 minutes, or until golden brown.
- Repeat with remaining batter, adjusting heat as needed to prevent burning.
- Serve warm with additional peanut butter, maple syrup, or fresh berries as desired.
Tips
- Mix with Care: When combining the wet and dry ingredients, be gentle! Overmixing can lead to tough pancakes. Aim for a few small lumps in the batter for the best texture.
- Let It Rest: Allow the batter to rest for 3-5 minutes before cooking. This helps the gluten-free flour absorb the liquid and ensures your pancakes are light and fluffy.
- Perfect Heat: Keep your skillet at medium heat. If it’s too hot, the pancakes may burn on the outside while remaining uncooked on the inside. Adjust as needed to find that sweet spot.
- Grease Wisely: Use a small amount of vegetable oil or a dairy-free cooking spray to grease your skillet, but don’t overdo it. You want just enough to prevent sticking without making them greasy.
- Serving Suggestions: For an extra treat, serve your pancakes with a dollop of creamy peanut butter, a drizzle of maple syrup, or a handful of fresh berries. The combinations are endless!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 6g
Fat: 15g
Saturated Fat: 3g
Cholesterol: 0mg
